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I gave a slice of this rich, moist bread to a friend to see if she liked it. She loved it and took a loaf home to share with her husband. It vanished quickly!
Mini fig & date nut bread loaves
Here is how to make fig & date nut quick bread
In a large bowl, combine the dates, figs, 4 tablespoons butter and 1 1/2 teaspoons baking soda.
Pour in 1 cup boiling water. Stir well and let stand for 15 minutes.
Meanwhile, in another bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder and 1/2 teaspoon salt. Set aside.
After the fig and date mixture has sat for 15 minutes, add 1/2 cup sugar, a 1/2 cup chopped walnuts and 2 eggs and stir to beat together.
Combining the wet and dry ingredients for fig & date nut bread
Add the flour mixture to the fig and date mixture. Fold until just blended.
Note about pans
I do lots of baking, often doubling and sometimes tripling recipes. I have received food gifts myself gifted in pans. So I have accumulated a collection. Some are metal and some are ceramic. They all work very well and I don’t really have a preference.
The different loaf pans vary slightly is size and therefore, when I divide the batter, I might fill four pans resulting in four slightly smaller loaves. A slight adjustment of the baking time, baking until a toothpick inserted comes out clean ensures a perfect loaf.
So don’t worry if your pans are all a little different 🙂
Fig & Date Nut Bread
Makes 1 loaf or 3 mini-loaves
- 1 cup chopped pitted dates
- 1 cup chopped dried figs
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
- 1 1/2 tsp. baking soda
- 1 cup boiling water
- 1/2 cup sugar
- 1/2 cup chopped walnuts
- 2 eggs
- 1 1/2 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
Preheat an oven to 350ºF. Grease and flour (or use the homemade cake release recipe below) a 1-lb. loaf pan or 3 mini-loaf pans.
In a large bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes.
Using a spoon or whisk, beat the sugar, walnuts and eggs into the date mixture; set aside.
In another bowl, stir and toss together the all-purpose flour, baking powder and salt. Add to the date mixture and stir until just blended.
Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes for the regular size loaf pan or 35-40 minutes for the mini-loaf pans.
Transfer the pan(s) to a wire rack and let cool for 15 minutes; turn the loaf(s) out onto the rack and let cool completely.
I ran this recipe through a recipe analyzer for a nutrition panel that you may find helpful.
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